peanut butter jelly brownie cakesmith recipe card

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Title : peanut butter jelly brownie cakesmith recipe card

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Creationdate : 2020-June-04
Creator : Adobe InDesign 14.0 (Macintosh)
Moddate : 2020-June-04
Producer : Adobe PDF Library 15.0
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INGREDIENTS

METHOD

Cake:
• 150g dark Belgium chocolate
• 125g butter
• 1 cup caster sugar
• 1/3 cup brown sugar
• 3 eggs
• 3/4 cup gluten free flour
• 1/8 cup cocoa powder

Frosting:
• 225g soft butter
• 150g smooth peanut butter
• 4 1/2 cups icing mixture

Serving:
• Raspberry jam
• Freeze dried raspberries

Cake:
Melt chocolate and butter together, whisk eggs and sugars in a
separate bowl. Mix the egg mixture together with the chocolate
mixture. Then mix in dry (sifted) ingredients. Stir until all combined.
And then divide evenly into two 18cm round pans lined.
Bake at 160 deg for 20min or until cooked.

Frosting:
In a stand mixer beat the peanut butter and butter until smooth
the gradually add in the icing mixture. Mix until all light and fluffy
using a little milk to loosen and soften the mixture.

Putting it together:
Put the buttercream into piping bag with an appropriate nozzle,
pipe over one brownie cake and then dot on the raspberry
jam. Put the other cake on top and then keep piping
the buttercream over the top. Put the raspberry jam
into a piping bag and cut a small hole. Pipe the
raspberry jam. Then finish with freeze dried
raspberries, some whole some crushed.